Pumpkin time and you just can't stand pumpkin soup anymore? Then put the Dutch Oven aside and treat yourself to Hokkaido, Butternut and Co. on a super crispy pumpkin flatbread from the pizza stone instead. With the classic Crème Fraîche, a handful of fresh spinach leaves, and crumbled Gorgonzola, it turns into not only a flavor bomb, but also a damn nice eye-catcher!
On the grill or in the pizza oven, thanks to the pizza stone, your flatbread dough gets really crispy, while the cheese melts nicely over the vegetables. And at the table? You drizzle your homemade green parsley oil over it—and casually impress every meat lover with your vegetarian flatbread!
MY TIP:
Pre-made flatbread dough in the freezer is the perfect after-work hack and can even be frozen rolled out. Simply prepare the dough when you have time, roll it out, and stack the dough pieces. It's best to roll it out on parchment paper, sprinkle the sheets with flour, and stack them—this way they can later be used individually. Afterward, you can easily freeze the dough or store it covered in the refrigerator for 1-2 days.
Ingredients
For 4 servings
for the Flammkuchen dough
for the topping
for the parsley oil
Equipment
Preparation in 9 steps
For the tarte flambée dough: Put flour, water, olive oil, egg yolk, and salt in a bowl and knead for about 5 minutes until a smooth dough forms. Shape the dough into a ball and let it rest in the refrigerator wrapped in plastic wrap for 30 minutes.
For the topping: Peel and finely chop the shallot and garlic. Stir until smooth with crème fraîche and olive oil. Season with salt and pepper, and chill.
Remove the seeds from the pumpkin, rinse under running water and pat dry. Slice into thin strips with a vegetable peeler and set aside.
Wash baby spinach, spin it dry and set aside.
For the parsley oil: Wash and dry the parsley. Peel the garlic. Finely puree with parsley and olive oil and heat in a small pot to 80 °C. Pour through a fine sieve and refrigerate.
Prepare gas grill or pizza oven with pizza stone for maximum direct heat.
Divide dough into 4 portions, roll out very thinly on a piece of parchment paper and spread with the crème fraîche mixture. Top with pumpkin strips, baby spinach, and gorgonzola.
Bake Flammkuchen in a pizza oven for 2-3 minutes, on the pizza stone in a gas grill for about 5 minutes, or in the oven for about 10 minutes until the dough is crispy. If you prepare the Flammkuchen in a pizza oven, you need to rotate it by 180 degrees after half of the baking time to ensure it browns evenly.
Drizzle the tarte flambée with the parsley oil after baking, sprinkle with coarse sea salt if desired, and serve.
Tags
Jelena's happy place is the kitchen and grill. Thanks to her Balkan roots, it's always about one thing for her: food! And she loves it good and plentiful. Whether for guests, the perfect dish, or learning new skills, she doesn't mind getting her hands dirty, might even butcher a wild boar or dry beef hearts at home. No wonder she quickly abandons her Kölsch glass for BURNHARD and ventures into the forbidden city!